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IndyPick • Best Of 2011: Egg Rolls

I can't really tell you who owns the restaurant, because the Asian purveyors and I can't really understand each other, past what's needed to order. For the same reason, I can't confirm just what's in these babies. All that I can tell you about the egg rolls at Rong Cheng — an unassuming strip-mall restaurant, as God intended, next to a King Soopers at Woodmen Road and North Academy Boulevard — is how fat and crunchy and satisfying they are. Around 5 inches long and 2 inches thick, the rolls come fried in a thick dough wrapper, sprouting lightly greasy cabbage, carrot shreds and ground pork. I don't know if they're made in-house, or where they come from, I just know I gotta have 'em. — Bryce Crawford

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